Pasta

Mild, nutty, and earthy. It is the ultimate blank canvas. Dry pasta is more about texture and structure, while fresh egg pasta brings a richer, silkier, and more buttery flavour to the table.

Carbohydrates for energy, obviously. You also get some fibre and iron. Iron moves oxygen around your body, so you don't feel quite so knackered.

Don't expect miracles from pasta, it's primarily a delivery system for sauce. And texture.

Look for bronze-die cut pasta. It has a rough, dusty surface that helps sauce cling to it. Cheap pasta is often extruded through Teflon, leaving it smooth, shiny, and incapable of holding onto your sauce.

Check the protein content on the back. A higher protein percentage usually indicates better quality durum wheat, which means a better 'al dente' bite.

Store dry pasta in a cool, dark cupboard. It will last for years, though it's best used within one.

Fresh pasta belongs in the fridge and should be eaten within a few days, or frozen immediately to keep it at its best.

Boil it in water that is well-seasoned with salt. It's your only chance to season the pasta itself.

Save a splash of the cloudy cooking water before draining. It is liquid gold for emulsifying your sauce and making it glossy. Use long strands for oil or cream-based sauces and chunky shapes for heavy, meaty ragus.